About Gigi

Struggling for more than 25 years with debilitating chronic pain that doctors could not understand, and enduring dozens of horrifying misdiagnoses from lupus to Lyme disease to leukemia, Gigi Stewart, M.A., was relieved when she learned celiac disease and multiple food allergies to soy, peanuts and tree nuts, as well as the need to eliminate dairy products, were responsible for her ill health.

Instead of feeling restricted and deprived, Gigi immediately felt empowered and liberated as she combined her skills and knowledge as a research scientist with years of culinary experience to overcome the challenges of eliminating entire food groups from her diet.

Gigi looks at nutrition different from most as a result of her professional background as a behavioral neuroscience researcher specializing in chronic inflammatory pain and natural products research. She sees nutrition from the inside out – and answers the question “What do the foods we eat do inside our bodies?”

It is this unique, fact-based approach to nutrition, combined with her personal experience living with celiac disease and multiple food allergies that gives Gigi insight into the nutrition of multiple special diets few are able to offer.

Gigi understands there is no “one-size-fits-all” approach to healthy living.

Although Gigi’s diet was healthy, even by the most stringent standards, it was not healthy for her. That’s because it contained gluten (and other food allergens – like dairy, soy, peanuts and tree nuts – as she would learn after going gluten-free).

As Gigi began to educate herself about celiac disease, gluten and what this protein in wheat and related grains does to the body, she knew a food transformation was on the horizon.

In 2007, after years of baking for her family and professionally, Gigi eliminated gluten from her diet and took to the kitchen with a whole new set of ingredients to recreate family favorites and develop brand new recipes anyone would enjoy eating.

Two years later, encouraged by friends and family to share her recipes with others who may need them, GlutenFreeGigi.com was born. At first, it was only about the recipes, but Gigi knew she had much more to offer about how properly managing diet directly impacts our overall health and wellness.

It was her passionto share more than just how to make delicious gluten-free food.

Gigi wanted to share how the foods we eat can literally change our health.

After all, that is exactly what she did to heal her own body. That is how Gigi’s signature “Smart Nutrition Backed by Science” evolved.

Gigi listened when readers demanded more!

In September 2012, Gigi released the first issue of Food Solutions Magazine(FSM). Experiencing constant growth and popularity, FSM was acquired by its new publisher, Directory Media Group, in 2014. Gigi gratefully accepted the position of Editor-in-Chief. (Read about the transition here.) In May 2014, FSM was relaunched as an aesthetically pleasing digital publication brimming with engaging content from leading experts in the fields of celiac disease, gluten sensitivity and other gluten-related health issues, as well as a variety of autoimmune disorders. FSM is a must-read for anyone serious about achieving optimal health on a gluten-free, allergen-free diet.

Gigi’s passion for helping others discover their path to optimal health comes through on every page as she shares her practical, easy-to-understand strategies, tips and select recipes in this essential guide for anyone living gluten-free.

In 2014, Gigi partnered with Ingles Markets and is featured at The Ingles Table.

Gigi is also the Resident Gluten-Free Living Expert for the Gluten Free Resource Directory and is published in a variety of peer-reviewed scientific journals for her work in neuroscience research, as well as in publications like USA Today for her expertise in gluten-free living. Gigi is also an expert contributor at SheKnows.com and Parade’s Community Table.

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Testimonials

Today I made your Cornbread and it turned out great! I’m using it along with your Dairy Free “Buttermilk” Biscuits from the holiday cookbook to make your Cornbread dressing. I am not gluten intolerant, but two of my best friends are, and they are both coming to my home for Thanksgiving dinner. I am trying to prepare everything gluten-free so they can relax and enjoy too! Thanks for your help.— Mary